The main reason I don’t make many raw vegan recipes is because spiralizing was already popular with raw vegans – it’s a raw version of pasta. Take the beautifully talented Kristina from Fully Raw. She’s got it covered!

When I first tasted the raw vegan dish my mother prepared for me, that lightbulb immediately went off and I thought, “This is amazing, but, what if I added a nice warm tomato sauce with some grated parmesan cheese?”

Heck, I’m Italian American- can you blame me?

Since I wasn’t a raw vegan and I figured raw vegans were already mastering spiralizing, I decided to build a community for omnivores – people who wanted to healthfully incorporated spiralized veggies and fruits into their diets, regardless of their dietary preferences.

I’ve actually had a few requests from raw vegan readers for more recipes.

I’m never really motivated to design raw vegan recipes, mainly because I’ve never eaten as a raw vegan and I don’t feel comfortable writing those types of recipes.

However, after eating today’s recipe, I might have to incorporate a weekly raw vegan meal into my diet (spiralized, of course!)

If you’re looking for ways to incorporate healthy coconut into your diet, I also suggest crusting fish or chicken with this shredded coconut from Bob’s Red Mill – it adds such naturally delicious flavor and texture!

The texture of the coconut gives this crunchy noodle dish that extra oomph and adds a natural sweetness that complements the canned coconut milk to bring out those fresh, Caribbean flavors.

Of course, the mango doesn’t hurt either – it adds more sweetness, since zucchini and avocado can be a bit bland.

The cashews offer healthy fats and protein, while the lime juice in the dressing gives this dish a tang and makes it perfect for a summer day or, if you’re me, on another freezing cold day of NY spring.

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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals

18 comments

This one sounds amazing! My husband and I are eating your recipes all week. It feels great because we're both excited about what we're eating, but we also know it's healthier than what we might have made otherwise. Thanks for sharing these awesome recipes with all of us. :-) Can't wait to share on my blog!

The part you areceive using is the coconut cream at the top. It will be the same regardless of whether you have regular or reduced fat. You could however, use the remains from a can of full-fat coconut milk as reduced fato coconut milk in another recipe. Reduced fat coconut milk is made by removing some from the top.

My sister has several autoimmune issues. ive been wanting to share spiralIzing with her. This is the first recipe that aligns with her alcat (food sensitivities) results. the only ingredient she cant have is avocado...ideas for substitutes? It provides creaminess, yes?

More coconut cream, maybe? I'm not fond of avocado and usually omit it from most recipes and add in some nuts for the good fat. My other suggestion might be soaked cashews, if she's not allergic to nuts

I've made this a couple times now without the avocado just because I didn't have it in the house. I just slightly increased the coconut cream and it came out fine. Although it just occurred to me that another option may be to soak about 1/4 cup cashews ahead of time (at least an hour; up to overnight) and substituting them (without the water) for the avocado. Blending soaked cashews is a classic vegan trick to make things like cream sauce or cheese sauce without milk.

I enjoyed reading the story about your Mother and her wild Spiralized raw veggie quest, thank you. I applaud her for taking control of her life and helping herself especially since the medical field hasn't really figured out how to yet. I love all the suggestions (Pure Food and Wine cookbook & Kristina from Fully Raw) and will research them as soon as I'm done here!
To be honest, I had all but given up on your recipes because lately, they all seem to contain some form of animal protein and that's not my style. Finding this post and a few others have made me come back, thanks! I'm interested in trying this recipe although we aren't real fans of most things coconut, but the coconut milk seems to be something we enjoy - go figure! Thanks for the heads up about Bob's Red Mill Shredded Coconut, I especially like that it's unsweetened so I'm going to give it a try. Thank you again Ali, for introducing me to the spiralizer and opening up a whole new world of fun and tasty food!

Just had this for lunch at work - it was really tasty! So easy to prepare and transport to the office - I couldn't wait for my lunch break!
The supermarket only had the light coconut milk in stock but this seamed to work fine. I used desiccated coconut in place of flaked coconut - I assume that's the UK equivalent?

I've made this at least 4 times now. It has become my go-to whenever I have a few zucchini and not much else and am struggling to think of what to do for dinner. I always have cashews and coconut milk in the pantry, and almost always have either mango or pineapple in the freezer that I just show to thaw while I put everything else together. I have made it with lemon juice when limes are out of season and without avocado when I don't have one in the fridge. I usually double the fruit and use pineapple and/or mango (whichever I have at the time). It's even better with both.